Ingredients
Scale
- For the Chicken:
- 2 boneless, skinless chicken breasts (about 6–8 oz each), pounded to ½-inch thickness
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Peppers:
- 2 large bell peppers (any color – red, yellow, or orange work best for sweetness)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- For Assembling the Panini:
- 8 slices of sturdy bread (ciabatta, focaccia, sourdough, or a good quality rustic white loaf work wonderfully)
- 8 ounces fresh mozzarella cheese, sliced ¼-inch thick
- 2 cups fresh arugula, lightly packed
- 4 tablespoons pesto (optional, but highly recommended for an extra flavor dimension)
- 2–3 tablespoons unsalted butter, softened, or olive oil for brushing the bread
Instructions
- For the Chicken:
- 2 boneless, skinless chicken breasts (about 6-8 oz each), pounded to ½-inch thickness
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Peppers:
- 2 large bell peppers (any color – red, yellow, or orange work best for sweetness)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- For Assembling the Panini:
- 8 slices of sturdy bread (ciabatta, focaccia, sourdough, or a good quality rustic white loaf work wonderfully)
- 8 ounces fresh mozzarella cheese, sliced ¼-inch thick
- 2 cups fresh arugula, lightly packed
- 4 tablespoons pesto (optional, but highly recommended for an extra flavor dimension)
- 2-3 tablespoons unsalted butter, softened, or olive oil for brushing the bread
Nutrition
- Serving Size: One Normal Portion
- Calories: 650-750